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This recipe for cowboy pasta salad features tender pasta, black beans, and a ton of veggies, all coated in a bold Southwestern-style dressing. It’s creamy, zesty, and hearty and will be a hit at your next backyard barbecue.
Cook the bacon (optional): If you’d like to include bacon in the pasta salad, cook it until crisp in the microwave , air fryer , oven , or on the stovetop. Drain on paper towels and cool, then crumble or chop into small pieces. Set aside.
Cook the pasta: Cook the pasta until al dente according to the package directions in a large pot of salted boiling water. Drain the pasta and rinse with cold water to stop the cooking.
Make the dressing: While the pasta cooks, in a large bowl, whisk the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce until smooth.
Finish and serve: Add the cooked pasta, tomatoes, scallions, beans, corn, cheddar, and bacon, if using, to the bowl with the sauce. Toss until the pasta and vegetables are evenly coated in the dressing. Serve immediately or cover and chill in the refrigerator for up to 4 hours. Garnish with additional scallions just before serving. Store leftovers in an airtight container for up to 3 days in the refrigerator. Loosen with a splash of water if needed before serving. Love the recipe? Leave us stars and a comment below!